绿茶低温负压干燥工艺优化研究
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摘要
干燥是绿茶品质定型的关键工序之一,为生产优质绿茶,尤其是保留色泽和营养成分,对绿茶的干燥工艺进行了探索。通过比较传统热风干燥和低温负压干燥,发现低温负压的干燥效率平均提高30%,且在内质成分保留方面具有明显优势。分别以干燥时间、叶绿素、水浸出物、氨基酸,儿茶素和茶多酚含量为考察指标,采用多指标正交试验优化绿茶低温负压干燥工艺,结果表明,绿茶最优低温负压干燥条件为干燥温度75℃,负压(0.03 MPa)4 min,低温15 min。应用最优工艺加工超微茶粉,与传统工艺超微茶粉比较发现,低温负压干燥技术可有效保留原茶主要品质成分,提高超微茶粉品质。
Drying process is a critical step for ensuring final tea quality. The green tea drying technology was investigated to produce high-quality of green tea, especially to keep tea colour and nutrients. It was found that, the efficiency of low-temperature vacuum drying increased by 30% on average by comparing traditional hot-air drying and low-temperature vacuum drying, and simultaneously showed distinct advantage in the retention of components.Orthogonal design with multiple indicators was conducted to optimize the drying technology of green tea, and using drying time, content of chlorophyll, water extract, amino acids, catechins and tea polyphenols as the investigation indexes. The results showed that, the optimal drying conditions were: drying temperature 75 ℃, vacuum(0.03 MPa)time 4 min, and low temperature time 15 min. And the ultrafine tea powder treated with the optimal low-temperature vacuum drying technology effectively maintained the main nutrient components of original tea and improved the quality of superfine tea powder.
Drying process is a critical step for ensuring final tea quality. The green tea drying technology was investigated to produce high-quality of green tea, especially to keep tea colour and nutrients. It was found that, the efficiency of low-temperature vacuum drying increased by 30% on average by comparing traditional hot-air drying and low-temperature vacuum drying, and simultaneously showed distinct advantage in the retention of components.Orthogonal design with multiple indicators was conducted to optimize the drying technology of green tea, and using drying time, content of chlorophyll, water extract, amino acids, catechins and tea polyphenols as the investigation indexes. The results showed that, the optimal drying conditions were: drying temperature 75 ℃, vacuum(0.03 MPa)time 4 min, and low temperature time 15 min. And the ultrafine tea powder treated with the optimal low-temperature vacuum drying technology effectively maintained the main nutrient components of original tea and improved the quality of superfine tea powder.
引文
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[22]林宏政,陈寿松,李鑫磊,等.低温真空干燥气流循环方式对铁观音品质的影响[J].福建农业学报,2016,31(11):1231-1237. DOI:10.19303/j.issn.1008-0384.2016.11.017.
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[27]舒展,张晓素,陈娟,等.叶绿素含量测定的简化[J].植物生理学通讯, 2010, 46(4):399-402.
[28]孔凡真.真空冷冻干燥技术[J].保鲜与加工,2002,2(6):32.
[29] MOTTONEN V. Variation in drying behavior and final moisture content of wood during conventional low temperature drying and vacuum drying of timber[J]. Drying Technology,2006, 24(11):1405-1413. DOI:10.1080/07373930600952750.
[2]宛晓春.茶叶生物化学[M].北京:中国农业出版社, 2006.
[3] CABRERA C, ARTACHO R, GIMENEZ R. Beneficial effects of green tea-a review[J]. Journal of the American College of Nutrition,2006,25(2):79-99. DOI:10.1080/07315724.2006.10719518.
[4] JANKUN J, SELMAN S H, SWIERCZ R, et al. Why drinking green tea could prevent cancer[J]. Nature, 1997, 387(6633):561. DOI:10.1038/42381.
[5] KURIYAMA S, SHIMAZU T, OHMORI K, et al. Green tea consumption and mortality due to cardiovascular disease,cancer, and all causes in Japan:the Ohsaki study[J]. JAMA,2006, 296(10):1255-1265. DOI:10.1001/jama.296.10.1255.
[6] OKUBO T. Sedimentation and drying dissipative structures of green tea[J]. Colloid&Polymer Science, 2006, 285(3):331-337. DOI:10.1007/s00396-006-1576-6.
[7]魏巍.不同干燥技术对绿茶品质影响的研究[D].福州:福建农林大学, 2009. DOI:10.7666/d.y1515031.
[8]刘玉芳,刘晓东,杨春,等.不同干燥方式对绿茶感官品质及水浸出物泡出速率的影响[J].中国茶叶,2012,34(3):14-16. DOI:10.3969/j.issn.1000-3150.2012.03.006.
[9]李琳,刘天一,李小雨,等.超微茶粉的制备与性能[J].食品研究与开发, 2011, 32(1):53-56. DOI:10.3969/j.issn.1005-6521.2011.01.016.
[10]王丽滨.超微绿茶粉贮藏性能研究及其在蛋糕食品中的应用[D].武汉:华中农业大学, 2008. DOI:10.7666/d.Y1394251.
[11]王奕.超微绿茶粉在化妆品和食品中的应用研究[D].杭州:浙江大学, 2010.
[12]孙峰.超微绿茶粉的制备及其茶饮料开发研究[D].南京:南京农业大学, 2012. DOI:10.7666/d.Y2361039.
[13]金寿.超微茶粉加工技术[J].中国茶叶,2007(6):12-14.DOI:10.3969/j.issn.1000-3150.2007.06.005.
[14]李敏.超微茶粉及茶叶面条加工技术的研究[D].长沙:湖南农业大学, 2014.
[15]赵祥涛.高水分玉米真空低温干燥工艺生产性试验研究[J].粮食储藏, 2007, 36(4):51-53, 56. DOI:10.3969/j.issn.1000-6958.2007.04.015.
[16]陈利梅,李德茂,叶乃好.条斑紫菜低温真空干燥特性研究[J].湖北农业科学,2010,49(5):1176-1179. DOI:10.3969/j.issn.0439-8114.2010.05.048.
[17]阎星颖.利用低温真空干燥技术对棉纤维起始伸长的扫描电镜观察[J].西南师范大学学报(自然科学版),2015,40(4):160-164. DOI:10.13718/j.cnki.xsxb.2015.04.032.
[18]刘伟.天然色素低温真空干燥及其数学模型[D].北京:中国林业科学研究院,2011.
[19]刘晓东,刘玉芳,杨春,等.低温真空干燥方法对名优绿茶色泽的影响[J].广东农业科学,2011,38(12):96-97. DOI:10.3969/j.issn.1004-874X.2011.12.035.
[20]刘玉芳,刘晓东,林国轩,等.绿茶低温真空与热风联合干燥新工艺研究[J].茶叶科学, 2013,33(4):345-350. DOI:10.3969/j.issn.1000-369X.2013.04.009.
[21]张威,陈悦水.茶(果)汁真空低温连续干燥与其它干燥工艺的应用比较研究[J].食品工业科技, 2010(4):308-309.
[22]林宏政,陈寿松,李鑫磊,等.低温真空干燥气流循环方式对铁观音品质的影响[J].福建农业学报,2016,31(11):1231-1237. DOI:10.19303/j.issn.1008-0384.2016.11.017.
[23]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中水分的测定:GB 5009.3—2016[S].北京:中国标准出版社,2016.
[24]中华全国供销合作总社.茶叶中茶多酚和儿茶素类含量的检测方法:GB/T 8313—2018[S].中国标准出版社,2018.
[25]中华全国供销合作总社.茶游离氨基酸总量的测定:GB/T8314—2013[S].中国标准出版社.2013.
[26]中华全国供销合作总社.茶水浸出物测定:GB/T 8305—2013[S].中国标准出版社.2013.
[27]舒展,张晓素,陈娟,等.叶绿素含量测定的简化[J].植物生理学通讯, 2010, 46(4):399-402.
[28]孔凡真.真空冷冻干燥技术[J].保鲜与加工,2002,2(6):32.
[29] MOTTONEN V. Variation in drying behavior and final moisture content of wood during conventional low temperature drying and vacuum drying of timber[J]. Drying Technology,2006, 24(11):1405-1413. DOI:10.1080/07373930600952750.